Lump Meat Crab Cakes
1/3 C Mayonnaise
1 L Egg Beaten
2 T Dijon Mustard
2 tsp. Worcestershire
½ tsp. Hot Sauce
1 tsp. Igotchu Seafood Seasoning
½ tsp. Igotchu Lemon Garlic Pepper
1 lb. Jumbo Lump Crabmeat, making sure to remove any shells
¾ C Panko Bread Crumbs
2 T Freshly Chopped Parsley
Vegetable Oil for Frying
Lemon Wedges and Tartar Sauce for servings
In small bowl whisk together mayo, beaten egg, Dijon mustard, worcestershire sauce and hot sauce of your choice. Season with Igotchu seafood seasoning and Igotchu lemon garlic pepper and mix well. In medium bowl stir and mix the crabmeat, panko and parsley. Add mayo mixture and fold in. Fold crab mixture into 8 patties. Coat bottom of large skillet and heat over medium until shimmering and hot. Add crab cakes and fry on each side 3 to 5 minutes until golden and crispy. Serve with lemon slices and tartar sauce
